MOROCCAN CHICKEN TAGINE WITH COUSCOUS || CHICKEN TAGINE WITH PRESERVED LEMONS || BEST SHABBAT DINNER

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are more affordable.

saffron

🥗Healthier: turmeric

💰Cheaper: cumin

Turmeric provides color and health benefits at a lower cost.

dried apricots

🥗Healthier: raisins

💰Cheaper: dried figs

Raisins are more commonly available and cheaper.

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts offer healthy fats, while sunflower seeds are budget-friendly.

Add 2 teaspoons of paprika, 1 teaspoon of cumin, 1 teaspoon of cinnamon, and 1 teaspoon of salt to a bowl.

Pour in 3 tablespoons of olive oil and mix everything together until fully combined.

Add 3 tablespoons of honey to the mixture.

Add 6 pieces of chicken thighs with bones and skin to the bowl and coat them in the sauce.

Cover the bowl and marinate in the fridge for 1 to 2 hours, or prepare immediately.

Cover a sheet pan with parchment paper or aluminum foil for easy cleanup.

Add 1 large onion cut in wedges to the baking sheet.

Place 10 cloves of garlic on the baking sheet.

Add the marinated chicken to the cooking sheet.

Cut 2-3 small preserved lemons or 1 fresh lemon into wedges and add to the sheet.

Mix carrots in the remaining sauce and place them on the baking tray with the chicken.

Baste every piece of chicken with the sauce.

Bake the Moroccan chicken tagine at 350 degrees Fahrenheit for 30 to 40 minutes.

In a bowl, add 500 grams of couscous, 3 tablespoons of olive oil, and 1 to 2 teaspoons of salt; mix together.

Rub the couscous between your hands to coat it with the oil and salt mixture.

Add 1 large tablespoon of lemon juice and mix again.

Pour in 800 grams of boiling water over the couscous until it covers the top.

Mix everything together, then cover and let it stand for about 5 to 7 minutes.

After 5 to 7 minutes, uncover the couscous and fluff it with a fork.

Baste the chicken with the cooking juice before plating.

To plate, add couscous to the serving plate and shape it into a small mound, smoothing the top with a spatula.

Strategically place the pieces of chicken on the plate, leaving equal space between them.

Add onion wedges between the pieces of chicken.

Place carrots around the chicken, ensuring the same amount of carrots per space.

Add 3 olives between each piece of chicken and a central carrot.

Add preserved lemon wedges to form a flower for garnish.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens